Stir Fried Asian Marinated Tofu with Boy Choy, Bell Pepper and Snow Peas

• 14 ounces tofu extra-firm, water packed and drained
• 4 cloves garlic minced, or as needed
• 1/2 tablespoon ginger freshly grated
• 2 teaspoons soy sauce, tamari
• 1 teaspoon mirin (sweet seasoning) or white wine, dry
• 1 teaspoon chili garlic sauce
• 1/2 teaspoon sesame oil
• 1/2 cup stock vegetable
• 3 tablespoons soy sauce, tamari prefer low salt, or to taste
• 2 tablespoons mirin (sweet seasoning) or white wine, dry
• 1 1/2 teaspoons chili garlic sauce or to taste
• 3 teaspoons cornstarch
• 1 teaspoon sesame oil
• 3 tablespoons sesame seeds divided
• 3 teaspoons vegetable oil divided
• 4 cloves garlic or to taste, minced
• 1 tablespoon ginger freshly grated
• 1 medium sweet red bell peppers cut into 1-inch cubes
• 6 each scallions, spring or green onions trimmed and slice into 1-inch pieces
• 24 ounces bok choy trimmed and coarsely chopped, 1 1/2 pounds
• 1 1/2 cups snow pea pods trimmed

1. For the tofu and marinade:
2. Set a clean kitchen towel on a large plate.
3. Place tofu on the towel.
4. Place another clean towel over the tofu, fold the papper towel to cover the tofu.
5. Put a flat, heavy weight on top for 30 minutes to 1 hour.
6. Add garlic, ginger, soy sauce, mirin, chili garlic sauce and sesame oil in a small bowl, and stir until well mixed.
7. Cut the tofu into about 1-inch cubes.
8. Add the tofu and the marinade into a large bowl, and toss until tofu is evenly coated.
9. Cover and allow to marinate in the refrigerator for at least 30 minutes or over night.
10. For the sauce:
11. Add stock, soy sauce, mirin, chili garlic sauce, cornstarch and sesame oil in a small bowl, and whisk until well blended.
12. Set aside.
13. For stir-frying tofu and vegetables:
14. Sprinkle 2 tablespoons of sesame seeds over the tofu in the large bowl, and toss until evenly distributed.
15. Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat.
16. Stir in the tofu and cook, turning often, until golden, brown and crusty, 10 to 15 minutes.
17. Transfer onto a plate and set aside.
18. Heat another 2 teaspoons oil in a wok or large nonstick skillet over medium-high heat.
19. Stir in garlic, ginger and small amount of scallions, cook, stirring, until fragrant, about 30 seconds.
20. Stir in bell pepper and snow peas, and cook for about 4 minutes minutes.
21. Stir in the bok choy and leftover scallions, and cook for another 2 to 3 minutes, until the vegetables are tender-crisp.
22. Make a well in the vegetable, whisk the prepared sauce again and pour into the well.
23. Bring the sauce to a boil, stirring, for about 2 minutes, until thickened.
24. Add the tofu back into the pan, and stir until the vegetables and tofu are well coated.
25. Remove from heat, place onto a large serving plate, sprinkle the remaining sesame seeds on top and serve warm with cooked rice or quinoa.

extrafirm, garlic, ginger freshly, soy sauce, mirin, garlic sauce, sesame oil, stock vegetable, soy sauce, mirin, garlic sauce, cornstarch, sesame oil, sesame seeds, vegetable oil, garlic, ginger freshly, sweet red bell peppers, scallions, snow pea

Taken from recipeland.com/recipe/v/stir-fried-asian-marinated-tofu-52160 (may not work)